FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (9): 340-345.doi: 10.7506/spkx1002-6630-201309068

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Research Progress of Deamidation-induced Modification of Proteins and Peptides

LIAO Lan1,ZHAO Mou-ming2,*,WANG Shao-yun1,LI Qing-jin1   

  1. 1. College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China;
    2. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
  • Received:2012-11-28 Revised:2013-04-07 Online:2013-05-15 Published:2013-05-07
  • Contact: ZHAO Mou-ming E-mail:felliao@fzu.edu.cn

Abstract:

Many proteins have high levels of amide-containing amino acids such as glutamine and asparagine. These side
chains are susceptible to deamidation reaction, thus resulting in the release of ammonia, transformation to acidic groups
and partial unfolding of proteins or peptides. This conversion of the amides in acidic groups has important implication
on food and human proteins and peptides. Deamidation of food proteins offers an effective way for producing functional
food proteins, whereas deamidated human proteins or peptides undergo turnover, degradation and aging. In this review,
extensive information regarding deamidation of proteins and peptides from foods and human as well as the underlying
mechanisms has been described, which will supply useful information for the application of deamidation in food
processing and biomedical science.

Key words: proteins, peptides, deamidation, modification

CLC Number: